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PUMPKIN TIRAMISU CAKE

Pumpkin Tiramisu Cake

Isn’t it a great name?
It comes from a magazine called “Holiday Baking” and I have modified the recipe to my taste. I skipped the caramel because I think the cake is rich enough as it is, and I replaced the espresso with regular decaffeinated instant coffee: Since we are most likely going to eat that cake in the evening and a lot of us are worried about insomnia, I thought the substitution necessary and I doubt that it makes much difference in taste. I reduced the sugar amount from 1 cup to 3/4 cup but this is according to your taste.
Course Dessert

Equipment

  • 15" x 10" x 1" baking pan

Ingredients
  

Cake Ingredients

  • 3 eggs at room temperature
  • ¾ cup all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • ½ tsp salt
  • ½ tsp ground nutmeg
  • ¾ cup granulated sugar
  • cup canned pumpkin
  • 1 tsp lemon juice
  • 1 cup finely chopped hazelnuts
  • Powdered sugar

Coffee Syrup

  • ½ cup sugar
  • ½ cup water
  • 2 tbsp decaffeinated instant coffee
  • 1 tbsp amaretto liquor
  • 1 tbsp hazelnut liquor

Maple/Mascarpone Cream

  • 8 oz. mascarpone cheese
  • ¼ cup maple syrup
  • 2 cups whipping cream

Instructions
 

  • I start by lining up all the ingredients on the counter:

Cake Instructions

  • Lightly grease a 15" x 10" x 1" baking pan. Line bottom of pan with waxed/parchment paper; grease the paper. Set aside.
  • In a bowl, stir together, flour, cinnamon, baking powder, ginger, salt and nutmeg. Set aside.
  • Preheat oven to 375 degree F.
  • In a large mixing bowl beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color.
  • Gradually add granulated sugar, beating on medium speed until light and fluffy.
  • With a spatula, gently stir in pumpkin and lemon juice.
  • Add flour mixture and keep on stirring gently until just combined.
  • Pour batter into the prepared pan, spreading evenly with a spatula.
  • Sprinkle with chopped hazelnuts.
  • Bake 15 minutes or until cake springs back when lightly touched.
  • Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Remove paper. Cool cake completely.

To Assemble

  • To assemble, cut cake crosswise into thirds.
  • Place one of the cake layers, nuts side up, on a serving plate.
  • Drizzle one-third of the coffee syrup over the cake layer.
  • Spread evenly with ¾ cup of the maple/mascarpone cream.
  • Repeat for the three layers.
  • Frost top and sides of cake with remaining maple/mascarpone cream.
  • Sprinkle additional crushed hazelnuts on top.
    PUMPKIN TIRAMISU CAKE

Coffee Syrup

  • In a small saucepan, combine ½ cup sugar, ½ cup water, and 2 tablespoons decaffeinated instant coffee.
  • Bring to a boil over medium heat and stir until sugar has dissolved.
  • Remove from heat and stir in one tablespoon each of amaretto and hazelnut liquor.

Maple/Mascarpone Cream

  • In a small bowl, mix gently 8 ounces of mascarpone and ¼ cup maple syrup with a fork. Set aside.
  • In a large mixing bowl, beat 2 cups of whipping cream until the cream holds stiff peaks.
  • With a spatula, fold gently the mascarpone/maple syrup mixture until just blended.
Keyword Cake, Dessert, Fall Recipe, Pumpkin, Tiramisu